Slow Cooker Beef Tips over Rice ***

It's actually been several months since we had this, but the whole family enjoyed it. I loved how perfectly simple it was to throw together. I doubled the recipe and just stirred my cooked rice into it at the end. I also threw in a box of fresh sliced mushrooms, but that was more just a personal preference kind of thing. All in all, we'd definitely do this one again.

SLOW COOKER BEEF TIPS OVER RICE
(luckymommyto2boys ~ Amy ~ MormonMavens)

1 lb. beef tips (any cut of beef roughly chopped)
1 can golden mushroom soup
1 can French onion soup
1 package dry onion soup
Hot cooked rice

Place all ingredients in slow cooker.
Cook on low for 5 to 6 hours.
Serve over hot, cooked rice.

Crockpot Beefy Bean Burrito Casserole ****

I've been making the Beefy Bean Burrito Casserole for years now, and it never once occurred to me to try it in the crockpot. This was AMAZING. I will never make it in the oven again. The kids both had seconds and requested that we have it again immediately. Big winner for us!

CROCKPOT BEEFY BEAN BURRITO CASSEROLE
(luckymommyto2boys ~ Amy)

12 frozen beef and bean burritos
2 (10.5 ounce) cans condensed cream of chicken
1 cup sour cream
2 (4 ounce) cans diced green chile peppers, drained
1-1/2 cups shredded Cheddar cheese
2 (2.25 ounce) cans sliced black olives, drained
Tomato, chopped (optional)
Avocado - peeled, pitted and sliced (optional)
Salsa (optional)

Mix together soup, sour cream, and chiles.
Layer 6 burritos on bottom of crockpot. Spread half of soup mixture on top. Sprinkle with 1/2 cup of cheese.
Layer remaining 6 burritos and remainder of soup mixture. Sprinkle with 1 cup of cheese. Top with sliced black olives.
Cook on low for 5-6 hours or high for 3-4 hours.
Top with condiments as desired, and serve immediately.

Slow Cooker Chili Cheese Casserole ***

I'm baaack! We've had an extremely busy year, and I basically fell back on just cooking old favorites that were quick and easy. But now that life has slowed back down to "normal" again, I'm back to trying out some new recipes. Thank goodness, because we were all starting to get pretty sick of the "same old, same old."

I'm originally from St Louis, and no baseball game or school lunch menu was complete without a "pepperbelly," which was essentially just a bag of Fritos, with chili and cheese on top. I still love the flavor to this day. So when this recipe popped up on my Pinterest feed, I knew I had to give it a shot. As it turned out, I ended up being too sick to eat any that night, but the hubs and the kids absolutely raved about it. They want me to put it back on the menu again. I did use the Steak-n-Shake chili, which is just my absolute favorite where canned chili is concerned, but I think it would be an excellent way to use up leftover homemade chili as well.

The recipe below is basically doubled from the original. Click on the link to see the OP's recipe. I had to double because of the larger crock and larger tummies (two teenage boys can eat you out of house and home in no time flat, lol).

SLOW COOKER CHILI CHEESE CASSEROLE
(luckymommyto2boys ~ Amy ~ TheMagicalSlowCooker)

2 (9-1/4 oz) bags Fritos
6 (10-oz) cans chili
4 cups shredded sharp cheddar cheese
32-oz sour cream
1 cup diced white onion

Spray slow cooker with non-stick spray. Sprinkle 1 bag of fritos on the bottom of the slow cooker.
Spoon over the chili.
Sprinkle over half the onions and half of the cheese.
Spread over all of the sour cream.
Top with the rest of the cheese and onions.
Cover and cook on high for 2 hours (or low for 4 hours).
Top with the remaining bag of Fritos before serving.

Crockpot Pizza Tater Tot Casserole ***

This was a winner for us, but it was also kind of a no-brainer. I love almost anything with tater tots (except for the regular old-school Tater Tot Casserole, oddly enough), and it's pretty hard to go wrong where pizza is involved. We love the Crockpot Pizza, so I basically put the same toppings in this one. I went with onions, green peppers, black olives, and mushrooms. SOOO good.  I used ground turkey for this one, just because I had some in the freezer to use up. I am totally making this one again, though. Yum!

CROCKPOT PIZZA TATER TOT CASSEROLE
(luckymommyto2boys ~ Amy ~ RecipesThatCrock)

2 lbs ground beef
1/4-1/2 c onion diced
10.5 oz can cream of mushroom soup
10.5 oz can cream of chicken soup
14 oz pizza sauce
37 pepperoni slices (approx)
1/2 c green pepper chopped
2 1/2 c shredded mozzarella
32 oz bag tater tots
Pizza toppings, per preference

Brown beef in a skillet with onion over medium-high heat and drain
Mix beef mixture with your soups
Spray your crock pot with cooking spray
Pour your mixture into your crock pot and spread out evenly
Pour your pizza sauce evenly across your mixture
Place your pepperoni slices evenly across the top
Spread your green peppers evenly across your pepperoni slices
Sprinkle your cheese on top
Cover evenly with your tater tots
Place aluminum foil on top of your crock pot
Cover and cook for 3 hours on high
Remove your aluminum foil and continue cooking on high for an additional hour
Optional: Place in your broiler (on high if you have the choice of hi/lo for 2-4 minutes, watching very closely

Crockpot Tater Tot Sloppy Joe Casserole ***

This was better than I thought it would be. I am generally not a big Sloppy Joe fan, but I am a HUGE tater tot fan (as I might have mentioned once or twice on here 😉). I figured that would be enough to keep my interest. And I was right! This was not bland at all, which can be a problem with crockpot tater tot meals. I used some frozen ground turkey that I had on hand, so I just skipped the first step and mixed everything together in the pot. I also subbed pinto beans for the kidney beans, since Hubs is pretty anti-kidney.  It was all great, though. The kids loved it. I will definitely make again!

CROCKPOT TATER TOT SLOPPY JOE CASSEROLE
(luckymommyto2boys ~ Amy ~ TammiLeeTips)

1 lb ground beef
1/2 onion, diced
1 c tomato sauce
2 tbsp Worcestershire sauce
2 tbsp ketchup
2 tsp mustard
2 tsp garlic, minced
1 tsp pepper
1 tsp salt
1 can red kidney beans
1 cup cheddar cheese, shredded
1 bag tater tots, frozen

Brown beef with onions, garlic, salt, and pepper.
Add tomato sauce, Worcestershire sauce, ketchup, and mustard to the beef mixture. Mix well.
Add the kidney beans
Spray the inside bowl of the slow cooker with non-stick spray or line with parchment paper
Place a layer of tater tots on the bottom of the bowl
Cover with the beef mixture
Place another layer of tater tots on top of the beef mixture.
Cover the bowl with a tea towel, and place the lid over that.
Cook on high for 4 hours
In the last 30 minutes of cooking, remove the lid and sprinkle on the cheese. Replace lid and continue cooking until the cheese is melted and gooey.
When serving, garnish with a dollop of sour cream or ketchup if you prefer.
*luckymommy/Amy's notes: I subbed pinto beans for the kidney and ground turkey for the beef.

Slow Cooker Salisbury Steak ***

This was another winner for us.  There was only one little problem, but it was all my fault.  I always sub ground turkey for ground beef.  Even in meatloaf.  This is one of those recipes, though, where you really need to use the beef.  The turkey just doesn't hold up all that well in the crockpot.  But the flavor was amazing.  Next time, though, I think I want to double the sauce ingredients and throw in some fresh mushrooms.  It's not my typical easy-peasy recipe, but it's really not bad at all.  We will definitely keep this one handy.

SLOW COOKER SALISBURY STEAK

(luckymommyto2boys ~ Amy ~ AllRecipes)

2 pounds lean ground beef

1 (1 ounce) envelope dry onion soup mix

1/2 cup Italian seasoned bread crumbs

1/4 cup milk

1/4 cup all-purpose flour

2 tablespoons vegetable oil

2 (10.75 ounce) cans condensed cream of chicken soup

1 (1 ounce) packet dry au jus mix

3/4 cup water

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.

Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

Crockpot Swedish Meatballs****

This was so stinking good.  I didn't realize until after we were already eating it that we'd had almost exactly this same recipe before when I made the Crockpot Meatball Stroganoff. In fact, the only difference was the addition of the dry onion soup in place of the chopped onions.  I think I prefer it this way.  I always use the dry onion mushroom soup, just because I love mushrooms.  I meant to add some mushrooms to the crockpot while it was cooking, but since work has been so crazy this week, hubby has had to do the cooking for me.  I bought the mushrooms, but I didn't think to add them to the recipe notes for him.  Oops.  But it was still another winner for us!

CROCKPOT SWEDISH MEATBALLS

(luckymommyto2boys ~ Amy ~ TheCountryCook)

1 can cream of mushroom (or chicken) soup, low sodium

1 can beef broth, low sodium

1 packet dry onion soup mix

2 tbsp. A1 steak sauce

1 (2 lb.) bag frozen meatballs

1 (8 oz.) container sour cream (1 cup)

1 (16 oz.) package egg noodles

In a 5-6 quart slow cooker, mix undiluted soup with beef broth, onion soup mix and steak sauce. Stir well. Then add in frozen meatballs.

Cover and cook on low for 6-8 hours or on high 3-5 hours.

After meatball mixture has cooked, stir in sour cream.

At this time, put a pot of water on the oven to boil for your egg noodles (make according to package directions.) Drain noodles well when done.Mix noodles and meatballs together. Or serve meatballs on top of noodles.

Crockpot Meatball Subs ****

It's been ages since I've made this one.  I love that you can put the meatballs in raw, though.  I try to keep homemade ones on hand, but I tend to fail at that (a lot!).  This is a good compromise for me.  I don't have a lot of time on my lunch breaks, so I rarely get a chance to put them in the frying pan first.  That would be my preference, of course, but you can't beat the ease of throwing them in raw.  It's perfect when you don't have much prep time.  I typically use Italian breadcrumbs, just to give it a little more flavor.  We also prefer provolone cheese.  So good.  I always sub ground turkey, just because it's our preference.  This time, I used Egg Beaters instead of the egg, though, and it didn't really "bind" the way it normally does.  I can't even explain it.  They held together well, but they were just kind of mushy, for lack of a better word.  Still fabulous, but they didn't have the firmness to them that they normally do.  Oh well.  It was still great.  The youngest (10) was actually asking to have it again the very next night, so that's always a good sign, lol.

CROCKPOT MEATBALL SUBS
(luckymommyto2boys ~ Amy ~ Recipezaar.com)

1 lb lean ground beef
1/2 cup dry breadcrumbs
2 tablespoons finely chopped onions or 1/4-1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 egg
1 tablespoon parmesan cheese, grated
1 (32 ounce) jar spaghetti sauce
6-8 sub rolls/hot dog buns
Mozzarella cheese, sliced or shredded

Place first seven ingredients in large bowl with hands.
Shape into approximately 30 1-inch balls. Bake in an ungreased oblong pan (13x9x2) in a 400*F oven until light brown, 20-25 minutes. OR: microwave meatballs in an ungreased baking dish, 6 minutes on High, turning once. OR: cook over medium heat in frying pan, turning occasionally, until brown, about 20 minutes.
Place cooked meatballs and spaghetti sauce in crock pot. Cook on low for about 2 hours. If you cook longer, stir every hour or so. OR: Place raw meatballs in sauce in crockpot and cook for 8 hours on low.
Place meatballs and sauce in hot dog buns and top with mozzarella cheese.
** Amy’s notes: I used Italian breadcrumbs and 1/4 tsp onion powder.

Previous Posts:
6/6/11 ~ I am so glad to be back on the cooking wagon!  May is a crazy month for us, with all the end-of-year school activities and baseball with both kids.  I dearly love baseball season, but I am so proud to have a break from all the running!  For at least 4 weeks there, we didn't have one single night to be lazy.  Whew!  Then add in the fact that my oven has been broken for about a month and a half now (again, no time to go get a new one and have it installed - grr), and I haven't cooked much at all.
These are so good.  Not to mention that they're so stinking easy!  I used provolone cheese on ours instead of the mozzarella, but I've always used the mozzarella in the past.  I think we prefer the provolone, but both are yummy.  The kids ate every bite.  My 5-year-old hates bread (I know - how could he possibly be my child???), but this is filling enough for him to just eat the meatballs with cheese on them.  I always use ground turkey, and it's never been a problem.  This time, I used meatballs that I'd frozen from the last time.  I just dumped them in the crockpot with the sauce for 6 hours on low.  Dh is already looking forward to tomorrow's leftover lunch!

Mexican Beef-Stuffed Peppers (Crockpot) ***

First off, I apologize for the picture.  It is quite possibly the very worst one I've ever taken.  While I was snapping it, the 12-year-old dropped his entire plate on the floor.  Plate was fine.  Food was not. :-(  We were already in a rush to eat and head out for the 10-year-old's soccer tournament, so this picture is the only one I got.  I'll shoot for a better one next time.

That said, the recipe below is doubled from the one posted on Taste of Home, just because I needed extras for lunches (and to drop on the floor, apparently).  The original recipe is in the link under the title.  I didn't change anything but the amounts, though.  I have a 7-quart crockpot, and it will comfortably hold 7 peppers.  I made 4 green and 3 red.  The red was my favorite.  The 12-year-old liked the green, and the 10-year-old said he didn't like the pepper part at all.  Oh well.  He did love the stuffing, so it's still no big deal.  I used ground turkey, just because that's our preference.  It worked beautifully.  I've always wanted to make stuffed peppers, but I've never had time.  We love the Undone Stuffed Pepper Casserole, but it's just not the same.  Now that I'm temporarily working at home, it was the perfect opportunity!  Hubby and I loved it.  I am already planning on making it again!

MEXICAN BEEF-STUFF PEPPERS (CROCKPOT)
(luckymommyto2boys ~ Amy ~ TasteofHome)

6-7 medium green or sweet red peppers
1.5 pounds ground beef
2 packages (8.8 ounces) ready-to-serve Spanish rice
4 cups (16 ounces) shredded Colby-Monterey Jack cheese, divided
3 cups salsa
2 tablespoons hot pepper sauce
1 cup water
4 tablespoons minced fresh cilantro

Cut tops off peppers and remove seeds; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain.
Stir in the rice, 2 cups cheese, salsa and pepper sauce. Spoon into peppers. Transfer to a 5-qt. slow cooker. Pour water around peppers.
Cover and cook on low for 5-6 hours or until peppers are tender and filling is heated through. Top with remaining cheese; sprinkle with cilantro. Yield: 6-7 servings.

Crockpot Pizza Quinoa ****

You guys.  Seriously.  I am just speechless.  This was that good.  And I did it all by myself!  As I've mentioned, we're trying to eat healthier.  Mainly, just trying to squeeze in more veggies and less pasta.  That's the biggest part of it.  So I've been trying out stuff with quinoa.  Well, this week I've been really craving Crockpot Pizza.  I love that stuff.  Since pasta is a no-no more than a couple times a week, I just knew that quinoa would be the perfect sub.  I searched high and low on the internet, but I couldn't find a single recipe that combined pizza with quinoa.  So I winged it.  And it.was.fabulous.  It got 2 thumbs up from every single person.  That's huge.  My 10-year-old just came in here and said, "That might be one of the best things I ever ate!"  I sprinkled a little cheese on top of each serving, just to make it prettier, but it's really not necessary.  The cheese inside is plenty.  I am actually sitting here fighting myself to keep from going back for seconds!

CROCKPOT PIZZA QUINOA
(luckymommyto2boys ~ Amy)

1-1/2 lbs ground turkey, browned
5 oz baby spinach
16 oz fresh sliced mushrooms
1-1/2 cups uncooked quinoa, rinsed
8 oz frozen chopped green peppers and onions (fajita blend will also work)
3 (14 oz) jars pizza sauce
4 oz sliced black olives
1-3/4 cups water (I put mine in the pizza sauce jars and slosh them around to get the extra sauce out)
1-1/2 to 2 cups shredded mozzarella
1 package mini pepperoni

Combine all ingredients in crockpot and stir well to combine.  I like to save a little cheese and pepperoni to put on top, but it's not necessary.
Cook on high 3-4 hours or on low 6-7 hours.
That's it!  It's that simple!
Serves 6-8

Crockpot Beef Stroganoff ***

This was super simple but still pretty yummy.  I added a carton of mushrooms, and I would highly recommend that.  The really add a lot to the flavor, in my opinion.  Hubby and the kids loved it, but hubby said it seemed like it was missing something that he couldn't put his finger on.  I used whole wheat noodles, so I'm sure that was part of it.  Maybe I'll use a bit more worchestershire next time.  The directions say to brown the meat and cook the onions, but I just dumped everything (except the noodles) directly into the pot.  I cooked on high for 2 hours and low for 2 hours.  I did use a kind of meat labeled carne pasada.  Loved it.  Will do that from now on.  It's just little strips of meat, but since my only complaint with stroganoff is the beef chunks, they are the perfect solution for me!

CROCK POT BEEF STROGANOFF
(luckmommyto2boys ~ Amy ~ EazyPeazyMealz)

8 ounces cream cheese
2 cans cream of mushroom soup
4 Tbs Worcestershire sauce
1 cup milk
1 tsp garlic salt
1 lb beef stew meat
1 large onion
1 package egg noodles

Start by chopping up your onion, and putting it in fry pan with your stew meat.
Season with the garlic salt.
Cook just until the onion starts to get translucent and meat is browned on outside, but not cooked through.
Mix together milk, mushroom soup, Worcestershire sauce, and cream cheese. Stir well so not too lumpy.
Put sauce mixture and meat and onions in crock pot, put lid on, and cook on low for 4-6 hours. You can stir occasionally.
Just before finished, boil water and cook noodles according to package directions.
When noodles are cooked through, and drained, stir into crock pot. Let sit about 5 minutes, then serve.
*luckymommy/Amy's notes: I added a carton of mushrooms and just mixed all ingredients except noodles directly into the crockpot, without browning the meat.

Crockpot Texas Hash ***

Loved this one again.  We haven't had it in a while, so I thought I'd pop it back into the rotation.  Definitely still a winner.  I do think, though, that I'd like to add a bit more rice next time. Maybe even double it.  Just to break up the meat a bit.  This time, I used a frozen fajita blend with green peppers, red peppers, and onions, and then I threw in a can of corn as well.  I didn't bother cooking it with the meat beforehand, though.  I just threw it all in the crockpot together.  I need to do this one again soon, just to see how the rice thing does.  I'm curious now. :-)

CROCKPOT TEXAS HASH
(luckymommyto2boys ~ Amy ~ Recipezaar.com)

2 lbs lean ground beef or venison
2 medium onions, diced (1-1/2 cups)
2 green bell peppers or red bell peppers, diced (1-1/2 cups)
2 (16 ounce) cans diced tomatoes
2 teaspoons Worcestershire sauce
1 cup uncooked long-grain white rice
1 1/2 teaspoons chili powder
2 1/2 teaspoons salt
1/2 cup water
3 ounces sharp cheddar cheese, shredded or grated (3/4 cup) (optional)
1/4 cup sliced spring onion (optional)

Brown ground beef, breaking meat into small pieces, cooking until pink disappears from meat.
Pour into colander and drain.
Place cooked meat and all other ingredients into crock pot and stir thoroughly.
Cook on High for 4 hours or Low for 6-8 hours. (If you can still see individual grains of rice, keep cooking it until they disappear.)
Sprinkle cheese and spring onions over each serving, if desired.
* Amy's notes: I subbed fire-roasted diced tomatoes, instant brown rice, ground turkey, and a frozen stir-fry mix.  I cooked the stir-fry veggies in the pan with the turkey, and I only had to cook in the crock for 4-5 hours.


Previous Posts:
4/5/10 ~ Oh my goodness, this was so good!  I sent some home with my mom, just because I couldn't believe how good it was, lol.  I used ground turkey, as always.  I also subbed fire-roasted diced tomatoes, just because we prefer them, and instant brown rice, because that's all I had.  After cooking the turkey, I added frozen chopped onion and a frozen stir-fry mix (green peppers, red peppers, broccoli, mushrooms, and snap peas) to the pan and let them cook until softened.  I then drained everything and added it to the crock.  Because I had already semi-cooked the veggies and used instant rice, mine only cooked for about 4-5 hours on low before it was done.  I added a little bit of shredded cheese to each serving.  This will definitely be a keeper for us!

Crockpot Pizza Tortellini ***

This was really good.  I have an old BBC recipe for Crockpot Pizza that we love, but as I was shopping for the ingredients, I decided to remake it into a tortellini dish.  The kids and I love tortellini, so when coupled with pizza, it was just bound to be a slam dunk.  I originally made it with more water and more tortellini, but I've lowered the amounts in the final recipe.  I used the frozen chopped peppers and onions.  You can obviously sub in ground beef.  Ground turkey is just our preference.  I definitely want to make this again!

CROCKPOT PIZZA TORTELLINI
(luckymommyto2boys ~ Amy)

12-oz dried spinach and cheese tortellini, uncooked
1-1/2 lbs ground turkey, browned and drained
8-oz can sliced mushrooms
8-oz can sliced black olives
1 packet sliced pepperoni
3 (14-oz) jars pizza sauce
1 cup diced onion
1 cup diced green pepper
14.5-oz can diced fire-roasted tomatoes
2 cups water (enough to cover the mixture)
Shredded mozzarella cheese

Mix all ingredients together in crockpot.
Cook on low 7 hours.
Top each serving with a sprinkle of mozzarella.
Serves 6-8

Slow Cooker Mexican Hashbrown Casserole ***

This doesn't really seem like it should work, but it just does.  I actually used a bigger bag of hashbrowns, and I didn't even thaw them.  It was totally fine.  In actuality, they probably held up better from frozen than they would have from thawed.  There wasn't too much liquid in it or anything.  I'll do it that way again.  For the onion and peppers, I just used a frozen fajita blend (also not thawed).  I don't like regular stewed tomatoes, so I went with petite diced.  I'm thinking I might try it with Rotel in place of the tomatoes and chilies sometime.  It was all great, though.  The hubs and kids bragged on it quite a bit!

SLOW COOKER MEXICAN HASHBROWN CASSEROLE
(luckymommyto2boys ~ Amy ~ SixSistersStuff)

1 lb ground beef
1 onion, diced
1 medium green pepper, chopped
1 medium red pepper, chopped
1 (14 oz) can stewed tomatoes
1 (4 oz) can chopped green chilies
1 package taco seasoning
4 oz cream cheese
1 (16 oz) package frozen hashbrowns
2 cups shredded sharp cheddar cheese

Directions:
Place the hashbrowns in a bowl with half of the chopped red pepper, half of the chopped green pepper, half of the onion, and 1 cup of the cheese. Add 1 tbsp of the taco seasoning mix from the package and toss everything together. Set aside.
Saute the ground beef, onions, and reserved peppers in a large non-stick pan over medium high heat until the ground beef is cooked through and the vegetables are soft.
Reduce heat to medium low and stir in the remaining taco seasoning, green chilies, and stewed tomatoes.
Stir in the cream cheese.
Spray your slow cooker with non-stick cooking spray. Spread 1/2 of the hash brown mixture onto the bottom, layer half of the ground beef mixture, a half cup of the remaining cheddar cheese, the second half of the potatoes, the last half of the ground beef, and the last half cup of cheese.
Cook on the low setting for 4-6 hours.
Top with tomatoes, avocados, salsa, guacamole, sour cream, shredded cheese, and any other toppings you love!
*luckymommy/Amy's notes: I used a frozen fajita blend for the peppers and onion and didn't thaw the potatoes.  It cooked perfectly at 6 hours on low.

Crockpot Hamburger Fiesta Casserole ***

This was the culmination of several different Mexican Chicken/Mexican Hamburger casserole recipes.  We ended up really enjoying it.  Unfortunately, we ran way late getting home from the doc with the 11-year-old, so it was drier than I would have liked.  The flavor was fabulous, though.  I want to continue to play with it and see what other changes I can think up, but it's great as-is.  I'll absolutely make it again.

CROCKPOT HAMBURGER FIESTA CASSEROLE
(luckymommyto2boys ~ Amy)

1 lb ground turkey or lean beef
1 chopped onion
8 oz sliced mushrooms
1 can Healthy Request cream of mushroom soup
1 can mild Rotel
16 oz canned corn, drained
8 oz sliced black olives, drained
1-1/2 cups shredded fiesta blend cheddar cheese
1 bag tortilla chips or corn chips (do not crush)

Brown ground turkey with chopped onion and mushrooms until no longer pink; drain juices.
Stir in soup and Rotel and heat until warm.
Spray crockpot with nonstick spray.
Sprinkle half of the bag of chips into the bottom of the crockpot. Top with half of the corn and half of the black olives.  Follow with 1/2 cup of cheese and half of the meat mixture.
Continue with a second set of layers and top with the final 1/2 cup of cheese.
Cook on high 3 hours or low 5-6 hours.  Serve warm.

Crockpot Meatball Stroganoff ***

I do my reviews on a 4-star basis.  1 stars are recipes that we hate so badly that I will review, but I don't link to them from my main page.  These are recipes that will never be made in my kitchen again, for whatever reason.  2 stars are good, but there's nothing special enough to guarantee that they'll be made again.  We didn't dislike them, but we didn't necessarily enjoy them either.  3 stars aren't super-stellar, but I would definitely make them again.  We all enjoyed them.  4 stars are self-explanatory and are typically regulars for us.

The reason for that long spiel is to say that this is probably just a 2-star recipe where taste is concerned, but the fact that it's so amazingly simple earns it an extra star from me.  I would make this one again.  We all liked it.  The flavor was good, even though it wasn't anything that would blow me away.  It actually reminded me a lot of one of my regular dishes (and one of hubby's favorites), Meatball Goulash, although the Goulash is definitely our preference between the two.  I mixed my noodles directly into the crockpot at the end, just because that's how we like our stroganoff.  Next time, I'm going to throw some fresh mushrooms in there.  It just really felt like they were missing.  Other than that, I don't really think there's anything I'd change, and I surprisingly didn't have to alter the recipe to fit what I had on hand, which is a miracle in itself. :-)

ETA: We later tried Crockpot Swedish Meatballs, and I definitely prefer that recipe to this one.

CROCKPOT MEATBALL STROGANOFF
(luckymommyto2boys ~ Amy ~ JuliesEatsAndTreats)

1 bag (2.5 lbs) frozen, precooked meatballs
1 can cream of mushroom soup
1 can beef broth
1/2 onion, finely diced
2 tsp garlic powder
2 Tbsp A1 sauce
1 cup sour cream
1 pkg (16 oz) egg noodles

In the crockpot, mix soup, broth, garlic powder, onion and A1 sauce; add meatballs. Cook on low 8-10 hours or high 4-6 hours.
When mixture is done cooking, add sour cream and mix; continue cooking in the crockpot another 20 minutes.
While your sour cream is cooking in the mixture prepare your egg noodles according to package directions.
Mix noodles and meatballs together, or serve meatballs on top of noodles.

Crockpot Apple and Brown Sugar Corned Beef ***

Well, we just finished our annual St. Paddy's Day meal, and it was a winner as usual. This makes the 7th year that we've had the same thing for SPD, and since we only have it the one time a year, it's always like a treat for us. The kids are always impressed that it's a "real Irish meal," lol. From the 9-year-old's first bite, he was thanking me for making it again and saying it was the best Irish meal he'd ever had. Again, remember that he also thinks that it's the only Irish meal he's had, so take it for what it's worth. We all devoured it, though. The sweetness of the apple juice really makes the whole thing. It even cuts the strong flavor of the cabbage, which is nice, even though I'm normally a big cabbage lover. This is just a nice change of pace and something exciting to look forward to every year. Plus, it's a one-dish meal, which totally rocks too. :)  The only difference I want to make is that it never has enough meat to leave leftovers for lunches.  Next time, I think I'm going to do two small briskets and cut back on the veggies some.

CROCKPOT APPLE AND BROWN SUGAR CORNED BEEF
(luckymommyto2boys ~ Amy ~ Recipezaar)

1 corned beef brisket
1 quart apple juice
1 cup brown sugar
1 tablespoon prepared mustard
8 small red potatoes
2 medium carrots, pared, and cut into chunks
1 onion, peeled, and cut into eighths
1 small head cabbage, cut into chunks

Place all ingredients in a large crock pot (cut meat in half if necessary); stir to mix.
Cook on HIGH for 4 to 5 hours or on LOW for 8 to 10 hours.
Remove meat and vegetables and some of the cooking liquid.
Slice meat thinly across the grain.
Serve with vegetables and some of the liquid.

Crock Pot Nachos Supreme ****

We've had this one a bunch of times now, but it deserves another shout-out.  It's one of the few meals that I can make where everyone cleans their plates. It is so great that everyone can make their nachos however they want, and the topping really is "supreme," lol.  This time, I was able to find the real deal nacho cheese, but that's the first time that's happened.  I've had to get pretty creative with trying different combos to make my own nacho cheese.  The best has been mixing two cans of Campbell's cheddar cheese soup, a can of green enchilada sauce, and about 1/4 cup milk for the cheese sauce.  Second best is a can of Campbell's Fiesta Nacho Cheese soup with a little bit of milk.  Last time I made this, I made it stovetop, which worked just as well.  I just added a bit more water to the meat mixture, since it wouldn't be cooking down as much. I always sub ground turkey for the beef, and you honestly can't even tell a difference.  This time, I threw the meat in frozen (although I had browned it earlier and frozen it), and it was still perfectly done in 6 hours on low.

CROCK POT NACHOS SUPREME
(Cyndy ~ MyPB&Jelly ~ via Tried and True Cooking with Heidi)

1 lb ground beef, cooked and drained
2 cans refried beans
1 can (8 oz) tomato sauce
1 pkg. taco seasoning (I use low sodium)
1/2-3/4 cup water
tortilla chips
1 can (15 oz) nacho cheddar cheese sauce with jalapeno peppers (add after cooking)
topping of choice (lettuce, tomato, sour cream, black olives)

Mix all filling ingredients in crock pot. Cover and cook on low 6 - 10 hours. Serve over tortilla chips topped with warmed cheese sauce and toppings of choice.
* Can also be made stovetop.
*luckymommy/Amy's notes:  For my cheese sauce, I mix two cans of Campbell's cheddar cheese soup, a can of green enchilada sauce (or a can of diced green chilies), and about 1/4 cup milk and warm it on the stove.

Slow Cooker Bavarian Meatball Sandwiches ***

I had forgotten about this one for a while, until someone reviewed it last week.  Then I knew I had to stick it up on my menu immediately.  We love this.  I had a note in my review last time that I wanted to try it with fresh mushrooms, and oh mama, am I glad I did.  I just threw them in at the beginning and let them cook along with everything else.  I also used the onion-mushroom soup mix, but I always do that.  I also always use homestyle meatballs, because I don't like the flavor of the Italian. Definitely hit the spot for an easy meal on a cold weekend!

SLOW COOKER BAVARIAN MEATBALL SANDWICHES
(luckymommyto2boys ~ Amy ~ Six Sisters' Stuff)

32 oz. Frozen Italian meatballs
1/2 C Chopped onion
1/4 C Brown sugar
1 envelope Onion soup mix
12 oz Coca Cola
12 Buns - split
12 oz. (3 cups) shredded swiss cheese

In a crockpot combine meatballs, onion, brown sugar, soup mix and Coke. Cover and cook on low for 3.5 to 4.5 hours or until heated through.
Place meatballs on each bun bottom and sprinkle with 1/4 C shredded cheese. Place on baking sheets and broil for 2 minutes or until cheese is melted. Replace bun tops and serve!
*luckymommy/Amy's notes: I add a carton of fresh mushrooms, use onion-mushroom soup mix, and stick with homestyle meatballs.

Previous reviews:
7/1/12 ~ We all really enjoyed this one.  I just used regular homestyle meatballs, but the sandwiches were really yummy.  We put a little of the "gravy" over the meatballs and cheese after broiling them, and it really brought it all together, in my opinion.  I used the onion-mushroom soup mix, because that's my favorite.  I think that next time, I'm going to throw a handful or so of fresh mushrooms in the crockpot too.  That would be even better, but it really is pretty perfect just as it is.

Mississippi Roast (Crockpot) ****

Oh. my. word.  I am practically speechless.  This was so delicious.  I'm usually not even a fan of beef roasts, because they always seem too dry.  The only way I'll eat them at all is in Slow Cooker Three Envelope Pot Roast Sliders.  This is similar to that one in flavor, but I really liked the addition of the pepperoncinis.  I once made a roast that was basically just throwing the roast in the crockpot with a whole jar of pepperoncinis, and it was absolutely horrible.  For that reason alone, I've put off making this one for ages.  But with it's popularity all over Pinterest, several friends have given it rave reviews.  I knew I had to give it a shot.  I'm not even exaggerating when I say that I could absolutely make this again this weekend.  I served it with mashed potatoes (and green beans), and the gravy is just too die for over the potatoes.  My taste buds were actually sad when my belly got full!  I didn't really make any intentional changes.  I couldn't find any au jus packets at the store, so I just used a beef gravy packet.  My pepperoncinis were small, so I used 10 instead of 5.  And since I was short on time, I cooked it on high for 5 hours.  I can only imagine how much better it would be when cooked on low, because it was dang near perfection, even on high. I also used two smaller roasts because I couldn't find any large ones at the time.

MISSISSIPPI ROAST (CROCKPOT)
(luckymommyto2boys ~ Amy ~ FabulousFoodBlog)

1 chuck roast
1 packet Hidden Valley ranch dressing mix
1 packet McCormick au jus mix
1 stick unsalted butter
5 pepperoncini peppers

Place roast in crockpot.  Center stick of butter on top of roast.  Sprinkle with dressing and au jus mix.
Scatter pepperoncinis around the butter
DO NOT ADD WATER. Cook on low for 7-8 hrs.